Name: Mango And Rice Kheer recipe by Subha Senthil at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Fully ripened mango - 3; Full fat milk - 1 liter; Basmati rice - 2 tbsp (washed and soaked in milk for 1/2 an hour); Sugar - 1/2 cup or as per taste; Saffron strands - 1/2 tsp; Cardamom powder - 2 tsp; Cashew, Almond and pista - 2 tsp each ( almond and pista to be deskinned ); Finely chopped mango, almond slivers - 2 tsp each to decorate

Ingredients Serving: 2

Fully ripened mango - 3
Full fat milk - 1 liter
Basmati rice - 2 tbsp (washed and soaked in milk for 1/2 an hour)
Sugar - 1/2 cup or as per taste
Saffron strands - 1/2 tsp
Cardamom powder - 2 tsp
Cashew, Almond and pista - 2 tsp each ( almond and pista to be deskinned )
Finely chopped mango, almond slivers - 2 tsp each to decorate

Instructions

Pulse the basmati rice along with milk coarsely for 2 seconds and keep aside
Soak the nuts in lukewarm milk for 10 minutes, grind them coarsely and keep aside .
Boil milk in a heavy bottomed vessel and allow it to reduce to 1/2 of the quantity
Add the rice - milk mixture to it and let the rice cook for 5 minutes, scrap the sides of the vessel
Add sugar, once the sugar dissolves allow the milk and rice mixture to cook further for around 15 minutes with continuous stirring .
Add the nuts-milk paste to it. once the raw smell of the same goes add saffron strands, cardamom powder and switch off the flame
Allow it to cool completely
Make thick mango pulp , add the mango pulp to the above and whisk nicely so that it blends evenly with the kheer
Refrigerate it for 2 to 3 hours
Top it with mango tit bits and almond slivers while serving

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